Specialty Cuts

The cuts your butcher saves for themselves. Chef-favorite, lesser-known cuts from the same Wagyu, Iberico, and premium beef programs that supply our headline Ribeye and NY Strip collections.

What's Inside

Wagyu Tongue for yakiniku and tacos. Misuji (Flat Iron) — the hidden shoulder cut Japanese chefs prize. Hanger, Bavette, Flank, Outside Skirt — high-flavor cuts that punch above their price tag. Iberico Pluma and Secreto — the secret cuts of Spanish acorn-fed pork. Even Wagyu Fat & Trim for rendering your own tallow.

Why Specialty Cuts

Most American butchers grind these cuts into burger meat. Japanese, Brazilian, and Spanish butchery traditions developed entire cooking techniques around them. They cost 30–60% less per pound than headline steaks and deliver flavor profiles you can't get from a Ribeye.

Guides to These Cuts

Read our butcher's guides: What Is Hanger Steak? · What Is Gyu-Tan? The Wagyu Tongue Guide · How to Cook Wagyu at Home

Frequently Asked Questions

What is Wagyu tongue (gyu-tan)?

Gyu-tan is Japanese for beef tongue. It is a staple of Japanese yakiniku grilling, sliced thin and cooked quickly over high heat. Wagyu tongue has a firm, slightly springy texture and a clean beef flavor. It is also used for tacos de lengua and braised preparations.

What is Misuji beef?

Misuji is the Japanese name for the flat iron, a cut from the shoulder blade. It is one of the most tender cuts on the animal after the tenderloin, with a distinctive line of connective tissue running through the center. Japanese butchery prizes it; American butchery historically ground it.

What is the difference between hanger, skirt, and flank steak?

Hanger steak hangs from the diaphragm and there is only one per animal, giving it a rich, almost organ-like depth. Skirt steak comes from the diaphragm muscle itself and has a looser, wider grain. Flank comes from the abdominal muscles and is leaner with a pronounced grain. All three benefit from high heat and slicing against the grain.

What are Iberico pluma and secreto?

Pluma and secreto are prized cuts from Iberico pigs. Pluma comes from the front of the loin near the shoulder. Secreto is a thin, heavily marbled cut hidden behind the shoulder — its name means "secret" because butchers must know where to look for it. Both cook like steak, not like conventional pork.

Why are specialty cuts cheaper than ribeye?

Demand, not quality. Ribeye and NY Strip carry decades of American marketing behind them. Specialty cuts come from the same animals with the same marbling, but lower consumer recognition keeps prices 30 to 60% lower per pound.